A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you time to savour the season.
Photography: Diala Canelo
- 1 skinless wild salmon fillet (1 1⁄4 pounds)
- 1⁄4 cup fresh lime juice
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1⁄2 tsp chipotle chili powder
- 1⁄2 tsp sea salt
- 8 corn tortillas
- 2 cups finely shredded purple cabbage
- 3 green onions (white and light green parts only), thinly sliced
- 2 avocados, pitted, peeled and sliced
- 1 1⁄2 cups crumbled feta cheese
- 3⁄4 cup tightly packed fresh cilantro leaves
- 3⁄4 cup full-fat sour cream
- 3 tbsp adobo sauce (from a 7 oz can of chipotle peppers in adobo sauce)
- 1 tbsp fresh lime juice
Preheat the oven to 375°F.
Place the salmon in a medium baking dish. In a small bowl, whisk together the lime juice, olive oil, garlic, chili powder and salt. Pour over the salmon and let marinate at room temperature for 15 minutes.
Meanwhile, in a medium bowl, stir together the sour cream, adobo sauce (without the peppers) and lime juice.
Bake the salmon for 25 minutes, setting the oven to broil for the last 2 minutes. This will create a nice golden-brown crust. Cut the salmon into 8 equal portions.
In a medium frying pan over medium-high heat, lightly toast the corn tortillas, one at a time, for 1 minute per side.
To assemble, spread a generous spoonful of chipotle crema over each tortilla. Top with a portion of salmon, cabbage, green onions, avocado, feta and cilantro.
Makes 4 servings.